Oatmeal Buttermilk Pancakes

Source: Diet for a Small Planet
Made: November 4, 2013
Yield: 6 servings
Time to make: 2 days!!

Prior preparation needed
Lots of prior preparation needed for this dish, especially if you are using unrefined rolled oats.  The recipe suggests soaking the oats overnight.  Then it also suggests letting the completed recipe chill up to 24 hours “for even better results”.

So I quickly switched my day around and ended up having these pancakes for supper instead of breakfast. But nothing beats a buttermilk pancake.  These are beautifully light and very delicious.

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes
½ cup water
½ cup dry powdered milk
1 Tbsp. honey
2 cups buttermilk
1½ cups rolled oats
1 cup whole wheat flour
1 tsp. baking soda
Salt (optional)
1-2 eggs, beaten

Mix water, milk powder and honey.
Stir in the buttermilk and oats.
If using unrefined rolled oats, refrigerate overnight so that oats can soften.

Beat in the remaining ingredients.
Fry on a hot griddle.

For even better results, let batter stand 1-24 hours.
If batter becomes too thick, add more milk or water.

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